GRAPES:
Grenache 40%, Cinsault 15%, Syrah 10% & Mourvèdre 5%
THE TERROIR
Rhône pebbles in red clay soil.
WINEMAKING:
De-stemming. Skin contact(5°C) during 2 days. Fermentation during 20 days with increase of temperature to 30°C. Pushing down of the cap, reducing progressively as the fermentation advances as well pumping over the must by air. Ageing in oak casks for 6 months.
TASTING NOTES:
Color: Dense purple with shades.
Nose: Deep with ripe red fruits aromas and notes of spices and cocoa.
Palet: Powerful and generous with finesse and melted tannins, notes of kirsch.
FOOD PAIRING:
Red meat, game and dishes with truffles, cheeses etc.
